Google+

Chocolate Raspberry Role Cake

It’s Holly’s birthday!

 

Holly is my big sister by 13 years. I was about 5 years old when she went off to college. As a little 5 year old, I loved sitting in her room talking to her as she got ready to leave for school or work. Sometimes, I would simultaneously jump up and down on her bed and sing to N*sync while eating insatiable amounts of jelly beans from her candy machine (days before sweet and natural went together in our vocabulary).

Holly is a great older sister. She’s hilarious and honestly makes me bust a lung laughing every time we’re together. Just one of those sister things. We always have so much fun together.

 

For Holly’s birthday every year,  our mom would always make this chocolate raspberry cake. It’s one of Holly’s favorites. Chocolate, whipped cream and raspberries are sure to make it yours too!

And this cake is wonderful for all kinds of celebrating!  The sweet raspberry and cream filling makes this a festive dessert all during the holiday season!

 


 
Chocolate Raspberry Cake Roll
Print Recipe

Cake:
5 Large Eggs, separated
1 cup Powdered Honey or Coconut Sugar
1/4 cup Spelt Flour
1/2 teaspoon Salt
3 Tablespoons Cocoa Powder
1 teaspoon Pure Vanilla
2/3-3/4 cup Fresh or Frozen Raspberries, washed and patted dry

Cream Filling:
1 pint Whipped Heavy Cream
1 teaspoon Pure Vanilla
2-3 Dashes Powdered Stevia

Beat egg whites stiffly.  Beat yolks until thick. Sift sugar, flour, salt and cocoa into yolks and blend.  Add vanilla. Fold cocoa mixture into beaten egg whites. Spread batter evenly onto a jelly roll pan lined with parchment paper.
Bake 375* for 15 minutes.  Allow to cool.  Peel paper away from cake.

Spread with whipped cream and dot with raspberries. Roll cake to form a log.


Decorate top of cake with the following buttercream frosting as desired!

Chocolate Buttercream Frosting:

1 1/3 cup Coconut Sugar
1 Tablespoons Cornstarch
1/2 cup Unsalted Butter, softened
1 1/3 cup Cocoa
1 teaspoons Pure Vanilla
3-4 Tablespoons Heavy Cream
Pinch of teaspoon SaltBlend coconut sugar and cornstarch for at least 5 minutes in a food processor to get a real fine powder.  Pour the blended mixture into a large bowl. Add all other ingredients and whip until smooth and creamy.

 

Wishing you the happiest of birthdays, Holly! We love you!

 

Share Button
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *